Shrimp Scampi Pasta

• Seafood

  • 1 lb Shrimp, large raw

• Produce

  • 1/2 cup Flat leaf parsley, fresh
  • 4 Garlic cloves, large

• Pasta & Grains

  • 3/4 lb Capellini

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Red-pepper flakes, dried hot
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 5 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on epicurious.com

Description

Ingredients

• 1/4 cup olive oil
• 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
• 4 large garlic cloves, left unpeeled and forced through a garlic press
• 1/2 teaspoon dried hot red-pepper flakes
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons unsalted butter
• 3/4 lb capellini (angel-hair pasta)
• 1/2 cup chopped fresh flat-leaf parsley

Directions

• Preparation Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. See How to Make This Recipe

Nutrition